Have fun preparing this mushroom dish!
Cut the meat into slices about 1 cm thick, and then into strips about 1 cm wide. Cut the strips into pieces about 3 cm long. Fry them in a little bit of hot clarified butter for about 5 minutes. Season with salt and pepper and take out.
Cut the mushrooms into halves or quarters according to their size. Fry in the same pan in the remaining clarified butter, turning, for about 5 minutes. Season with salt and pepper. Add to the meat.
Finely chop onion and sauté in the drippings until soft. Add tomato puree and sauté briefly. Extinguish with wine and stock. Cook at high temperature until well reduced by half.
Reduce temperature. Knead butter and flour together with a fork. Add to sauce form while stirring. Add cream. Add meat and mushrooms again, simmer gently for about five minutes until sauce thickens. Season with marc. Chop parsley, add and bring to the table on the spot.
Serve with a mix of wild rice and diced tomatoes.
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